Name: Chocolate Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 25
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 cup (2 sticks) unsalted butter; 1 cup water; 4 tablespoons unsweetened cocoa; 2 eggs; 1/2 cup buttermilk; 1 teaspoon vanilla; 4 tablespoons unsweetened cocoa; 1/2 cup (1 stick) unsalted butter; 6 tablespoons buttermilk; 1 pound (3 and 3/4 cups) powdered sugar; 1 teaspoon vanilla; 1 cup pecans, chopped

A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!

Keep it Simple with Chocolate Sheet Cake

When planning for a party or large family get-together, I usually think chocolate, chocolate, and more chocolate! I also have a mile long to-do list. So why not keep it simple? I like to go with a classic Chocolate Sheet Cake that everyone will love. Moist chocolate cake with a rich chocolate pecan icing–it’s pure goodness. And it feeds a crowd! What more could you ask for?

Not Nuts About Pecans?

The pecans in this icing are optional. Go ahead and leave them out if nuts aren’t your thing!

Just Like My Mom Makes

My mom makes this cake for nearly every occasion, and I’ve followed in her footsteps because it’s so easy and always a huge hit! There’s a reason it’s a family favorite! Seriously, the waiting is the hardest part! Each bite is decadent, full of chocolate flavor and oh so delicious. The perfect cake to make for a crowd or special celebration!

What is a Sheet Cake?

Sheet cake is another name for slab cake. It’s a 2-3 inch deep cake baked in a shallow, large rectangular pan, sometimes called a jelly roll pan. I bake my sheet cakes in an 18×13 rimmed sheet pan. Rumor has it that sheet cakes originated in Texas, so they’re sometimes called a Texas Sheet Cake. And they’re definitely a southern staple at the dessert table.

My Favorite Sheet Cakes

Carrot Cake Sheet Cake: This moist and flavorful Carrot Sheet Cake screams special with every scrumptious bite!
Chocolate Chocolate Chip Sheet Cake: For all my fellow chocolate lovers out there! This incredibly moist Chocolate Chocolate Chip Sheet Cake is so amazing it will knock your socks off!
Coconut Cream Sheet Cake: Coconut oil, coconut milk and sweetened coconut flakes to make it extra moist, coconut-ty and out-of-this world delicious!
Key Lime Sheet Cake: It’s refreshing and moist with lots of tangy lime flavor in both the cake and the icing. Lime lovers will love it!
Pumpkin Sheet Cake: Pumpkin and spice and all things nice baked into a moist, delicious cake that will serve a crowd

What Do I Need to Make a Chocolate Sheet Cake?

All-purpose flour
Sugar
Baking soda
Unsalted butter
Water
Unsweetened cocoa
Eggs
Buttermilk
Vanilla
Powdered sugar
Chopped pecans (optional)
Large jelly-roll pan (12″ x 17″ x 1″)

How to Make a Chocolate Sheet Cake

Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12″ x 17″ x 1″); set aside.
Whisk together flour, sugar and baking soda in a large bowl.
In a small saucepan over medium heat, melt 1 cup butter with water and 4 tablespoons of cocoa.
As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined.
Whisk in eggs, 1/2 cup buttermilk and 1 teaspoon vanilla.

Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.
Bring the butter, cocoa and buttermilk to a boil in a medium saucepan over medium heat.
Quickly remove from heat and then whisk in powdered sugar, vanilla and chopped pecans.

Once well-mixed, pour over hot cake and spread evenly.

Let the icing set for at least 30 minutes before cutting into slices.

How to Serve and Store Sheet Cake

Let icing set for 30 minutes before cutting and serving the cake at room temperature. It’s best to store in the refrigerator if not serving within 8 hours.

Making it in advance? If you’re not going to serve it within a day or two of making it, then it should be covered in foil (or plastic wrap) and refrigerated. Let set at room temperature for an hour or so before serving if you don’t want to enjoy the cake cold.

To store leftovers, cover tightly with foil or plastic wrap and store at room temperature for up to three days or keep in the refrigerator for up to five days.

To freeze leftover cake, first let it cool completely. Then place individual slices in a freezer safe container with parchment between the slices. It should keep for up to two months. To thaw, let it sit, loosely covered in the refrigerator overnight.

Spread the Love

Send them off to their next big adventure with a Retirement Party Spread loaded with an assortment of salads, biscuits, dips and sweet treats.

Retirement Party Spread by The BakerMama

If you’re inspired to make this Chocolate Sheet cake, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. 😍 I love seeing how inspired and creative y’all get with the ideas and recipes I share.

xoxo,